Alfriston Cookery Book

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Sep 282016
 
cook book 2

Alfriston Cookery Book –  As you may know I have been trying to put together an Alfriston school cookery book to share our love of cooking.  I need pupils to cook their favourite food, and I need somebody to take photos of them doing this along with the finished dish.   Then I would be thrilled if you could send the photos to me along with a copy of the recipe.  I can then collate the information into our very own Cook Book like the ones shown below.

So come on, please get cooking !!

Contact Mrs Jones on: lisa.jones@alfristonschool.com

 

cook bookcook book 2

Sep 152015
 
india 1

On Thursday 17th September Mr Clawson is offering an Indian special in place of his regular week 3 menu option.  On this day, girls will be able to choose Beef Dopiaza or Spinach and Lentil Curry (which is a long standing favourite with staff and pupils alike).

These will be served with steamed rice, Madras potatoes, onion bhaji, cucumber raita and mango chutney.  For dessert he is offering mango sorbet.

 

Sounds delicious…INDIAN DAY

Sep 152015
 
Kiosk3

Kiosk1 Kiosk2 Kiosk3During the past year Mrs Garlick has worked with a team of teachers to bring a trading kiosk to Alfriston to support the Enterprise curriculum.  This week all her hard work has paid off as the kiosk opened for the first time to sell healthy snacks during the morning break.

 

Every break time pupils are now able to purchase fresh fruits, oat snacks and cheese rolls to eat as a mid-morning snack.  This gives them the opportunity to practise their communication and money-handling skills as well as to develop good healthy eating habits.

They will be served by other pupils who are marketing, making and selling products through cross-curricular courses aimed at developing their business and enterprise skills as well as their functional skills in English, maths and ICT.

In the future we hope to develop the range of products on sale, extend our opening hours and expand our client base.  Christmas is likely to be a time of high activity!

It is important that we have adult support to ensure the success of the enterprise and the safety of our pupils.  Many teachers and support assistants are involved but if any parents or friends would like to get involved, we would be pleased to hear from you so that you can be included in rotas over the coming weeks.  Please contact Mrs Garlick for further details.

 

 

Oct 262012
 
Mary Berry celebrity chef alfriston bake off

Following up on our very successful Annual Fun Day, where with your help, we raised a  magnificent £1,919.17, we are delighted to announce that we will be having another Bake Off at the school’s Christmas Bazaar on Wednesday, 12th December 2012 from 11.00am to 12.30 pm.

We are thrilled that Mary Berry (a celebrity chef who recently judged ‘The Great British Bake Off’ on BBC2) has agreed to come and judge – how lucky are we?

We will be running two competitions with prizes, presented by Mary Berry.

 Six Seasonal Cup Cakes, Presented on a Plate is purely for our girls but  the ‘Friends of Alfriston’ Bake Off – Yule Log is open to all staff, family, ex-pupils and friends of Alfriston.  No rules just create and bake!…except that we would ask you, please, to follow the ingredients listed to ensure that everyone’s entry is the same.   However, you will  be judged on presentation, so be as creative as you like!

 RECIPE FOR THE ‘BAKE OFF’                  

 YULE LOG by Mary Berry

Ingredients

4 large eggs

100g caster sugar

65g self-raising flour

40g cocoa powder

For the chocolate icing and topping:

275g dark chocolate, broken into small pieces

450ml double cream

4 tbsp apricot jam

Icing sugar for dusting

Holly and red berries to garnish (optional)

Method

1. Preheat the oven to 200°C/400°/gas mark 6.  Grease and line a 33 x 23cm Swiss roll tin with baking  parchment, securing the corner with metal paperclips.

2. For the sponge, place the eggs and sugar together in a larger bowl.  Using an electric hand whisk, beat the mixture until it is pale, light and frothy.

3. Sieve the flour and cocoa powder into the bowl and carefully fold into the egg mixture, using a metal spoon and taking care not to beat any of the air out of the mixture.

 4. Pour in to the lined tin and spread out into the corners.  Bake in the middle of the oven for about 8 -10 minutes until pale golden and the sides are shrinking away from the edge of the tin.

 5. Place a piece of baking parchment bigger than the Swiss roll on the work surface.  Invert the cake on to the paper and remove (and count!) the paperclips and peel away the baking parchment.

 6. Trim the edges of the cake with a sharp knife and make a score mark 2.5cm in along the longer  edge.  Roll up (from the longer edge) using the paper, rolling it up with the paper inside.  Set aside to cool.

 7.  While the cake is cooling, make the icing.  Melt the chocolate and 300ml of the cream in a bowl over  a pan of simmering water.  Refrigerate until cool and thickened.  Whip the remaining cream. 

 8. Uncurl the cold Swiss roll and remove the paper.  Spread a third of the icing over the surface then spread the whipped cream on top, and re-roll tightly.  Cut a quarter of the cake off from one end, on the diagonal.  Transfer the large piece of cake to a serving plate and angle the cut end to the side of the large cake to make a branch.  Cover the surface of the cake with the melted apricot jam.

 9. Put the remaining chocolate icing into a piping bag fitted with a star nozzle.  Pipe long thick lines  along the cake, covering the cake completely so it looks like the bark of a tree.  Cover each end with icing or, if you wish to see the cream, leave un-iced.

 10. Dust with icing sugar and decorate.

Prizes:

Girls –   1st Prize   – A signed book by Mary Berry & £10 Shopping Voucher

             2nd Prize – £10 Shopping Voucher

             3rd Prize  – £5 Shopping Voucher

 ‘Friends of Alfriston’ Bake Off – One Prize – A signed book by Mary Berry.

 Everyone who enters will receive a certificate.

 More details will follow in November – but please do start practising now.